Relish autumn’s color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. “For a treat, serve in hollowed-out small pumpkins,” suggests Pat.
- 2 cups finely chopped peeled tart apples
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 3 cups canned pumpkin
- 1/4 cup packed brown sugar
- 1/2 teaspoon each ground cinnamon, nutmeg and ginger
- 1 cup unsweetened apple juice
- 1/2 cup half-and-half cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
- In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
- Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).
Originally published as Apple Pumpkin Soup in Taste of Home October/November 2007, p9
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